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Free Printable: Low Carb & Keto Food List
Get It NowMy keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
Here I explain the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter. I also have a variation using Greek yogurt — see my healthy cheesecake recipe.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first. The texture is best within 1 month, but up to 3 months is okay.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust:
Keto Cheesecake Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Almond Flour Cheesecake Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
-
Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips & substitutions: See the details in the post above! I’ve got ways to make this keto cheesecake with different crusts (or crustless), the impact of different sweeteners, and tips to avoid cracking, a gritty texture, or a runny or crumbly filling.
- Carb count differences: Many online calculators get the nutrition info wrong for this recipe. See the details on why in the post above.
- Topping ideas: You can use raspberry sauce (from my Easy Keto Cookbook), one of my recipes for sugar-free chocolate syrup, sugar-free whipped cream, and/or sugar-free caramel sauce, or simply fresh berries.
- Store: 3-5 days in the fridge.
- Freeze: Up to 1 month for the best texture, but up to 3 months is okay. To get good results when freezing, see my instructions in the post above.
- Thaw: In the fridge overnight, or on the counter for 2-4 hours.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
2,226 Comments
Katy
0Hello,
I’ve made this cheesecake a couple times and it is delish! I have a friend with a nut allergy, could I substitute coconut flour instead?
Maya | Wholesome Yum
0Thank you, Katy! I added some notes in the post above the recipe card regarding flour swaps.
Sara
0What would the net carbs be without the fruit topping?
Maya | Wholesome Yum
0Hi Sara. The net carbs listed is without the raspberry topping. I hope you like it! Thanks for stopping by!
D'aun Carter
0I’m new to the whole keto thing so could you please tell me if I need to buy erythritol at the store or is that like Stevia or Truvia?
Maya | Wholesome Yum
0They are not the same. Take a look at my sweetener guide to help understand the differences.
Maya | Wholesome Yum
0Hi D’aun! Erythritol is different than stevia and Truvia. You can buy it at your local grocery store or amazon. Thank you!
Jana
0This is a great recipe! My family loved it and when I took it to work no one would believe it was sugar free!
Maya | Wholesome Yum
0That is awesome, Jana! Thanks for stopping by!
Shelly
0I made this last week. I was cautiously optimistic. Then I tried my first piece.
This is unbelievably delicious!!! And I’m real fussy about the recipes I use. We seriously could not tell it didn’t have sugar in it. This really is a keeper. Thank you for sharing.
Maya | Wholesome Yum
0That is amazing, Shelly! Thanks for stopping by!
Carolyn
0I’ve made this recipe 5 times in the past 3 months. It’s super easy and scrumptiously delicious. Even if there were more than 3 net carbs/slice it is so worth it! Most of the people who I’ve served it to are not on a diet or not eating keto, but they’ve raved about it. Cheesecake Factory, eat your heart out. You got nothin’ compared to this cheesecake!
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Carolyn! Have a great day!
Amy
0OMG! Made this last night and tried today. The only thing different is I used blueberries instead of raspberries. It was totally delicious, my family loved it! Thank you for them recipes!!!
Maya | Wholesome Yum
0Thank you, Amy! So glad your family liked it. Blueberries are a great idea!
Deirdre
0Thank you for this recipe! I have made three times and every time it’s delicious and easy to make.
Maya | Wholesome Yum
0Thank you, Deirdre! So glad you liked it.
Nata
0Can I use xylitol?
Maya | Wholesome Yum
0Hi Nata, Yes, you can! Here is a sweetener conversion chart to help determine how much – you’d need a little less compared to erythritol.
Cheryl
0Thank you for this recipe! I didn’t see your nutritional breakdown and calculated the net carbs for a 1/16th slice and I actually came up with 4 net carbs 🙂
Maya | Wholesome Yum
0Hi Cheryl! The nutritional information is right below the recipe notes, under the recipe! And yes, 1 portion is 1/16 of the cheesecake. Thanks for stopping by!
Lara
0Hi, can I use liquid stevia instead?
Maya | Wholesome Yum
0Hi Lara, I haven’t tried but it might throw off the texture ratios. I recommend a powdered sweetener, but let me know how it goes if you try something different.
Janelle Harvey
0Just getting started with Keto lifestyle. Looking forward to trying this cheesecake, will let you know how it turns out
Maya | Wholesome Yum
0I hope you like it, Janelle!
Lamoura
0Can I reduce cream cheese and add sour cream and heavy cream? If so, How would that affect texture and what would be the right measurements for that?
Maya | Wholesome Yum
0Hi Lamoura, I haven’t tried that, but the texture would be different. Let me know how it goes if you try.
Linda
0This looks delicious. Gonna make it for husband’s bday. But he loves lemon. How do I incorporate a lemon flavor cheesecake?
Maya | Wholesome Yum
0Hi Linda, The easiest way is to add some lemon zest or lemon extract, that way the consistency of the filling won’t change.
Consuelo Sanders
0Can you substitute the almond flour for coconut flour?
Maya | Wholesome Yum
0Hi Consuelo, I added some notes to the post above the recipe card about swapping flours.
Cynthia Stewart
0I’m trying to get this recipe but how do I get it??
Maya | Wholesome Yum
0Hi Cynthia! The recipe is right above, keep scrolling up 🙂 Thank you!
Camille
0I tried your cheesecake with raspberry sauce for Easter and OMG!!! It did crack on me but I could have cared less. It was delicious and no one in my family believed it was sugar free (minus the sugars in the raspberries of course.) My husband, who is a chef, was VERY impressed. The crust was even delicious. Thank you! Thank you! Thank you! It will be made every holiday from now on.
Maya | Wholesome Yum
0Thank you so much, Camille! That means a lot and I’m glad your whole family liked it.
Trina
0Hello, for the crust is it salted or unsalted butter?
Maya | Wholesome Yum
0Hi Trina, Either one works fine in this case.
Trina
0Hi Maya,
I ended up using Unsalted. This was the best cheesecake I have ever tasted. My husband said even better than the Cheesecake Factory. I cut slices and froze them. Is that ok? I hope so because we would eat it up in a day. Simply delicious, thank you. You’re the best!
Maya | Wholesome Yum
0I love to hear that, Trina! Thanks for stopping by!
Gilmer Gal
0This was HEAVEN, and I’m not kidding. My husband, who is definitely not a ‘low carb dude’ must have liked it because he ate half of it. Of course, that irritated me because I wanted him to turn his nose up so and not try it so I could have it all. Yes, I’m selfish that way…
Maya | Wholesome Yum
0I love to hear that! And yes, I think it’s pretty heavenly as well 🙂
Melissa McCullough
0Is it the same quantity if I sub Lakanto Monk Fruit sweetener?
Maya | Wholesome Yum
0Hi Melissa, Yes, you can use the same amount.
Dana
0Can I use unblanched Almond flour?
Maya | Wholesome Yum
0Hi Dana, You can, but the texture is much better using fine blanched almond flour.
Melissa
0HELP!!! What can I use if I don’t have a springform pan?
Maya | Wholesome Yum
0Hi Melissa, You can use a regular pan if you don’t have a springform pan. Just line it with either foil or parchment paper, and grease well. Leave a generous amount hanging out so that you can lift the cheesecake out when the time comes.
Jennifer
0What size regular pan?
Maya | Wholesome Yum
0Hi Jennifer! You can use a 9 inch springform pan for the cheesecake. Thanks for stopping by!
Peggy
0I only had a 7 inch springform pan. Should I adjust the cooking time?
Maya | Wholesome Yum
0Hi Peggy, I haven’t tried in a smaller pan. If you’re using a smaller pan, I’d recommend scaling the recipe down to fewer servings, otherwise you’ll end up with a crust that is too thick. If you scale the recipe down to about 12 servings, that’s probably the amount for a 7 inch pan. In this case the baking time would be reduced.
Caroline
0Hi, Can I add 1 cup of sour cream or 1 cup of heavy cream to your recipe? Thanks.
Maya | Wholesome Yum
0Hi Caroline, I haven’t tried that. Is there a particular reason you are looking to add those? The recipe has been well tested as written, so I recommend you try it like the recipe card says. I can’t vouch for the consistency if you add something else.
Allie
0Has anyone tried a crustless version of this?
Maya | Wholesome Yum
0Hi Allie, I haven’t but readers have told me that they did and it worked great.
Rhonda
0How would you determine the nutrition count for a crustless cheesecake? I was so floored with how good the keto bagels were (from your recipe) that I cannot wait to try this cheesecake!!!
Maya | Wholesome Yum
0Hi Rhonda, I’m glad you liked the bagels! If you wanted nutrition info by removing ingredients, you’d have to calculate yourself or use an online calculator. Sometimes those round up for cream cheese though, so I recommend using the more precise amounts in my low carb food list that has data coming from the USDA.
Jim
0Going to make this today for the first time and was wondering if you could use a mix of erythritol and stevia (same proportions as Truvia) and how would that change how much sweetener you would use. Thanks.
Maya | Wholesome Yum
0Hi Jim, You need a powdered sweetener for the filling, so you’d need to grind everything to a fine consistency. Aside from that, it should work. You can use the conversion chart here to convert between pure erythritol and Truvia.
AlIsa
0How many carbs in a slice?
Maya | Wholesome Yum
0Hello Allsa! There are 5 total carbs and 4 net carbs per slice. Thanks!
AlIsa
0Never mind!!! I see it! 5 carbs and 4 net carbs
Maya | Wholesome Yum
0No problem, Alisa! Thanks for stopping by!
Shelly
0I asked a question earlier this morning about the cheesecake possibly cracking. I don’t see a reply to mine but I do see replies to people who wrote in after I did. I thought my question was normal. Was it somehow offensive to you?
Maya | Wholesome Yum
0Sorry about that, Shelly! No, not at all. I just have a process where I answer more involved questions in a separate batch from general thank you’s. It just makes it easier this way for me to get through so many comments that come in each day. I really do appreciate every one and answer them as soon as I can. I did answer your other question already. Thank you so much for visiting and commenting!
Kayla Fischer
0This sounds so good and a lot of great reviews! I was wondering if anyone has made these into mini cheesecakes in a muffin tin? Any tips would be greatly appreciated!!
Thank you!!
Maya | Wholesome Yum
0Hi Kayla, I haven’t made this recipe into cupcakes but I have these pina colada cheesecake cupcakes you can try.
Cynthia shuman
0The cheesecake turned out beautifully (my first ever cheesecake!). The taste was amazing, but I will add that it had an even better taste on the 2nd day. My husband and I used a sugar free whip topping too.
I am thinking of adding a small package of the sugar free instant chocolate jello in the next one I bake today. What are your thoughts on this idea? Thank you for this wonderful recipe. I declare it’s like my husband and I are not even on diet. This is my first month on keto’s and I’m down 12lbs so far!!!!
.
Maya | Wholesome Yum
0Hi Cynthia! I am so happy you liked the cheesecake! I haven’t tried adding sugar-free jello. It usually contains artificial sweeteners that I prefer to avoid. If you decide to try it, let us know how it goes.
Ashlee
0I love this recipe and it is a favorite go-to for holiday parties as everyone always loves it! I would love to make it a lemon cheesecake for Easter, what amount of zest/lemon oil/lemon juice would I need to keep the texture great, yet have a nice lemon flavor?
Maya | Wholesome Yum
0Thank you, Ashlee! To keep the texture the same, use lemon zest or lemon extract. Lemon juice isn’t potent enough and you’d need so much that the texture would change. I haven’t tested the amount of lemon zest or extract yet, but I’d try about a tablespoon of zest or 1 1/2 tsp of extract. You can add it before adding the eggs and taste (since there are no raw ingredients before adding eggs). Just keep in mind that at that stage you’ll want it more potent than the end result, since the eggs will dilute it a little. Let me know how it goes!
Shelly
0This looks delicious. I’m going to make this tonight but I just wanted to ask, have you ever had this cheesecake crack during baking?
Maya | Wholesome Yum
0Hi Shelly, Thank you, please come back and let me know how you liked it! It has not cracked on me, though it will if baked too long or if it undergoes sudden temperature changes after baking. You can always bake it in a water bath if you want to, I just usually skip that step to avoid the hassle and it has worked fine.
Carol
0We are on a low carb diet but my Husband loves Cheese Cake. Since it’s just the two of us I didn’t want to make such a large pie; so I cut the recipe in half (using 2 eggs) and used a 9″ Pyrex pie pan. I cooked it at 300 for 40 mins and it turned out perfect. We do live at almost 5K feet.) The only thing I would do differently is added more powdered erythritol to the filling to suit our taste (everyone is different). Every night we have a slice and my Husband keeps telling me how good it is. Using the product labels of what I have on hand I came out with 6.25 net carbs per 1/8th of my pie pan. Thank you for helping us works some good sweets into our diet!
Maya | Wholesome Yum
0Thank you so much, Carol! It’s helpful to see how it turned out at a different size and elevation. I’m glad you and your husband enjoyed the cheesecake!
Katie
0This is my favorite cheesecake recipe! I’d love to make it key lime for Easter, do you have a recommendation on how much juice/zest to add? Thanks in advance!
Maya | Wholesome Yum
0Thank you, Katie! I have this key lime pie recipe that uses cream cheese – I think it would be perfect for you to try. It uses a no-bake crust, but you can easily use the baked crust from this cheesecake instead.
Dorothy
0I’m trying to make it for a 6″ pie. Not sure how to change the ingredients.
Maya | Wholesome Yum
0Hi Dorothy, The ingredients don’t scale perfectly to a 6-inch pie, but can be pretty close. If you enter “10” in the box that lists the number of servings, it will convert the amounts for you. Some amounts turn out a little odd (like 1.88 eggs), so with those it should be ok to round up. The baking time will need to decrease with a smaller cheesecake, as well.
Jeff
0Love me some cheesecake!
Maya | Wholesome Yum
0Thank you, Jeff! Me, too!
Debbie
0Hi! This recipe looks fantastic! Could you please explain to me how you calculate 5 carbs per serving? Thx so much!
Maya | Wholesome Yum
0Hi Debbie, Nutrition info is based on carb counts as listed in my low carb food list: https://www.wholesomeyum.com/low-carb-keto-food-list/ This data comes directly from the USDA food database. Hope that helps.
Dineen Miller
0This is the MOST AMAZING recipe I’ve found to date! I’ve made it many times and most of the time, my guests don’t believe me when I tell them it’s low carb and sugar free. I especially love making it for my mother who is diabetic. And my sister, who doesn’t like cheesecake at all, loves this one. Truly an amazing and satisfying recipe. And so easy! Thank you so much!
Maya | Wholesome Yum
0I love to hear that, Dineen! Thank you for stopping by!
Jonna
0This recipe is just amazing!!! Thank you for sharing! Quick question for you: I came up with 6 net carbs a serving (using Wellbee’s flour and taking all swerve carbs out if the equation). I see your nutrition facts list 3 but then a comment you wrote said 5. Any idea which it actually is for you and any guesses what the discrepancies could be?? Thanks again!
Maya | Wholesome Yum
0Thank you, Jonna! I love that you think it’s amazing. Sorry about the confusion on the carb counts – I triple checked everything and updated the nutrition label recently. Please check the recipe card for the net carb count and explanation on what might cause discrepancies.
Jonna
0Thank you!!! Also, I freeze slices then pull them out as needed. Works perfectly. It’s time for me to make another one!
Dee Dee
0I just took it out of the oven, & it smells WONDERFUL. I am having one issue though. After 45 min. in the oven, it was beautifully golden on the edges, perfectly smooth on top, & a bit jiggly in the middle. I gently sat it on the cool, glass stovetop. Within 3 min, it started developing deep cracks. i assumed it wasn’t done enough, so I put it in another 10 min. The same thing happened. I’ve double checked the recipe to assure I did it correctly. I did. Any suggestions?
Maya | Wholesome Yum
0Hi Dee Dee, It’s supposed to be jiggly in the middle when you take it out. It firms up as it cools and then when it chills in the fridge. I haven’t experienced cracking with it but the cause doesn’t have to do with being not done, it’s sudden temperature changes. If you want to be on the safe side you can bake it in a water bath next time. I hope you still loved the taste!
Sissy
0How do you just print out the recipes without the ads and pictures?
Maya | Wholesome Yum
0Hi Sissy, The recipe card has a Print button you can use to see a printer-friendly version.
Jessica
0Is it ok to not add lemon juice or is it a must?
Maya | Wholesome Yum
0Hi Jessica, I recommend leaving the lemon juice in for both taste and texture. It’s not enough for it to taste lemon-y, if that is a concern.
Stephanie
0I can’t wait to make this!! Wondering if anyone tried making this into a chocolate cheesecake or a swirl??
Maya | Wholesome Yum
0Thank you, Stephanie! I have not tried that yet. Please let me know how it goes.
Susan
0My raspberry sauce ( after straining) can out too thin. What can I use to thicken it a bit?
Maya | Wholesome Yum
0Hi Susan, You can simmer it more to thicken it. The liquid will slowly evaporate and it will thicken. It will also get a little thicker as it cools.
Melvin Grimmett
0I made this cheesecake and it tastes like a regular cheesecake. So good.
Maya | Wholesome Yum
0Hi Melvin! I am so happy you liked it! Thanks for stopping by!
Kali
0How many slices did you cut this into to get the nutrition facts posted above
Maya | Wholesome Yum
0Hi Kali! The cheesecake has 16 servings so one serving would be 1/16. I hope you like it! Have a great day!
Anita
0Amazing recipe! I’m a huge fan of your chocolate lasagna recipe, so I used the crust recipe from there instead of the one you have listed here and it is sooooo yummy! Thanks again for another stellar recipe!
Maya | Wholesome Yum
0Hi Anita! Thank you for stopping by, I am so glad you liked it!
Melissa
0Loved this cheesecake, making it a second time tomorrow! But what is the secret to cutting it into it cleanly?? I look like I massacred the poor thing after trying to cut the slices and removing them. What’s the trick?! (Fully cooled over night)
Maya | Wholesome Yum
0Hi Melissa! The key is to cut with a hot knife. Hold the knife under hot tap water for a bit prior to cutting. Dip the knife into a glass of hot water and wipe it on a clean towel before making every cut. I have also heard that some people cut a cheesecake using cheese wire or dental floss! I hope that helps!
kATIE
0Wanted to share something I did being that I was short 8oz of cream cheese…. I used 8oz of goat cheese. Delicious!!!
Maya | Wholesome Yum
0Thanks for sharing that, Katie! Great idea!
Bill
0Want to try this today, how do you make the topping with raspberries?
Maya | Wholesome Yum
0Hi Bill! To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking. I hope you like it! Thanks for stopping by!
Kristy
0Hello, I am wanting to make this for my birthday. Would Swerve sweetener work instead of the one listed in the recipe?
Maya | Wholesome Yum
0Hi Kristy, Swerve Confectioner’s would work. It needs to be powdered consistency so that the cheesecake is smooth.